Stop dieting! It's time to enjoy life, be healthy and have fun. I can show you how.

What is bone broth, and what’s the craze?

Bone broth is basically making soup. The key to bone broth that you have to simmer it for at least 18 hours to get the full benefits. You also need to add a little raw, organic, apple cider vinegar. This aids in drawing out the minerals from the bones, marrow and cartilage.

The longer you simmer the broth, the more it releases all the calcium, magnesium, glucosamine and chondroitin. These minerals are known to be beneficial in the treatment of osteoarthritis and rheumatoid arthritis.

Hey, remember when I said I was going to share more soup recipes with you? Well, here’s another one. We’ve got so many carrots and sweet potatoes from our crop share, I thought I’d share a nice soup recipe with you.

There are so many ways you can change the flavor profile of this soup. As I mention in the video, make a batch and then break it into four pots and season each one differently. See what you like best.

We ended up topping ours off with fresh cilantro and really liked the way that tasted. I bet if we added a hint of lime, that would’ve been yummy too.

It’s all about your taste buds and what you like. But I promise you, this basic soup is flavorful on its own. Not only that, there’s so many healthful benefits from it. [Read more…]

I love making soups because it’s so easy to make one small change that changes the entire flavor profile. You can do that with this recipe too. You can add celery, bacon or even use heavy cream. I make my corn chowder, along with all my cream soups dairy free. I use brown rice milk as the base. Even though it’s still high in calories, it’s much healthier than dairy. I’m going to share both recipes with you so you can choose how you want to make it. Oh and I totally forgot to take pictures, thus the reason you don’t see a picture of the finished product. lol I’ll have to make another batch [Read more…]

Have you ever had Escarole Soup? I grew up on it. It was one of our families favorites. If you’ve never had escarole, you have to try it. It’s so tasty and good for you. It’s a member of the chicory family. It’s packed with fiber, vitamins, minerals, nutrients and antioxidants, all which help prevent disease. So this soup isn’t just packed with flavor, it’s packed with a ton of nutritional value. It’s quick and easy to make and it freezes well. Enjoy [Read more…]

I love sharing recipes with you guys. It’s fun because every time I share a recipe with you, I cook it first so that I can get some cool pictures. That makes Spiro very happy because he loves when I cook up a storm. I don’t know if I mentioned it or not, (I’m so forgetful) but I’m going to check out a culinary school today. I’m pretty excited. Even though I know how to cook, I figured that school will broaden my horizons and teach me several styles of cooking. Combining my nutrition education with a formal culinary education is a winning combination. I’ll keep you posted. Anyway, today’s recipe originated from Weber Nation. I omit the cream, as they recommend because this soup is creamy enough all on its own. I’ve also altered some of the spices. This is a wonderful soup in the fall and winter as the ginger really warms your tummy. Here’s my recipe for grilled butternut squash soup. Enjoy!

Lightly brush or spray the squash, onion slices, and ginger on all sides with oil. Season with salt and pepper to taste. Grill over Direct Medium heat until the vegetables are well marked, about 10 minutes, turning once. Finely chop the ginger. In a large saucepan, combine the sweet potatoes, onion, ginger, chicken stock, allspice, and cayenne. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

Allow the soup to cool for 10 to 15 minutes. In a blender or food processor and in at least two batches, carefully puree the soup. Return the soup to the pan. Add the parsley and lime juice, and heat to serving temperature. Taste and season with salt and pepper, if necessary. Serve hot. Makes about 8 cups